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Kya zan hinga is a glass noodle in chicken consommé dish in Burmese cuisine. It is made with mushrooms, bean curd skin, lily stems, shrimp, garlic, pepper and sometimes fish balls. For the addition of texture and flavour, it can be garnished with coriander, sliced shallots, fish sauce, chilli powder and a squeeze of lime.
Lung King Heen is a fine dining Cantonese restaurant in the Four Seasons Hotel Hong Kong. It is helmed by Chef de cuisine Chan Yan-tak, who came out of early retirement in 2002 for the Hotel.
It is the only Cantonese restaurant in Hong Kong that has been awarded the maximum 3 Michelin stars by the 2009 Hong Kong and Macau edition of the Michelin Guide.
In 2010, the re...
Manami is a Japanese restaurant in Vilnius. The interior is designed in a sophisticated way with beautiful bird shaped lamps, different armchairs and various paintings. The menu is long and it might take a while to pick a dish but for sure it will be a good one.
Masa is a Japanese and sushi restaurant in New York City's Time Warner Center. The restaurant was opened by Chef Masa Takayama in 2004 and is considered one of the most expensive restaurants in the world, as well as the most expensive restaurant in New York City. Located next door to the restaurant is Bar Masa, a more accessible dining experience offering an à ...